Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
Course: Lunch, Side dish, Snacks
Favourite flavours: Cakes/baking, Cheese

See more recipes in this week's Woman's Day.

INGREDIENTS

2½ cups self-raising flour
1 cup grated pumpkin
1 small zucchini, grated
100g feta, crumbled
1/3 cup semi dried tomatoes, chopped
1 cup milk
125g butter, melted, cooled
2 eggs

METHOD

1. Preheat oven to hot, 200°C. Brush 16 muffin recesses lightly with oil.
   
2. Sift the flour into a large bowl. Add the pumpkin, zucchini, feta and tomatoes. Stir to combine and make a well in the centre.
   
3. In a jug, whisk together milk, butter and eggs. Add to the bowl and fold together until just combined — do not overmix.
   
4. Spoon into the prepared recesses until 2/3 full. Bake for 15-20 minutes, until risen and golden brown. Cool in pan for 5 minutes, then lift out onto a wire rack to cool. Store in an airtight container.

Top tips
These are best eaten the day they are made, or frozen.